Shakshuka for breakfast, brunch, lunch or dinner

shakshuka-tory-web

Mmmmm, this is my kinda food, eggs, tomatoes, capsicums.  Simple, flavoursome, nutritious and delicious.  I first had Shakshuka not that long ago at my long lost friend Tory’s house.  She made this for lunch and we had a fabulous time catching up after years of neglect.  Isn’t it lovely when you see a friend you haven’t spent time with for ages and you just pick up where you left off, this was one of those days.

I also had a flick through the gorgeous Jerusalem Cookbook by Yotam Ottolenghi where Tory got the recipe from, beautiful pictures and amazing recipes and also an interesting story of the 2 chefs.

Anyway, Tory and the cook book inspired me to try to make it myself which I did for breakfast on the weekend.  Another friend said she often makes it for dinner on “Meatless Mondays”. I think it would also be perfect for a cold days brunch….an all rounder of a meal.

Here is my simplified version which is adapted from the Jerusalem recipe

Shakshuka

Ingredients

  • 2 Tbsp olive oil
  • 2 Tbsp harissa powder
  • 2 Tbsp tomato puree
  • 1 large red capsicum
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 400 g diced tinned tomatoes
  • 4 eggs
  • salt & pepper
  • parsley for garnish
  • fetta or yoghurt for serving if you like too

Instructions

  1. Heat olive oil in a large heavy based pan over a medium heat and add the harissa, tomato puree, capsicum, garlic, cumin and a few grinds of salt
  2. Stir & cook on a medium/high heat for about 8 minutes until the capsicums start to soften. Add the tomatoes and heat to a simmer then cook for 10 more minutes until it thickens up into a sauce. Season to taste.
  3. Then make 4 little wells in the sauce and gently break the eggs into each well. Use a fork to swirl the egg whites a little into the sauce but careful not to break the yolks.
  4. Simmer for about 10 minutes until the egg whites are set but the yolks are still a bit runny. Will cook faster if you put a lid on the pan
  5. Remove from the heat and let it rest for a couple of minutes then serve with crunchy bread, yoghurt or fetta and sprinkle with parsley.
http://www.boiledeggsandsoldiers.com/2014/08/shakshuka-for-breakfast-lunch-or-dinner/

shakshuka-begining-webStep 1 – heat up the spices and capsicum

shakshuka-step-2-web

Step 2 – add the tomatoes

shakshuka-step-3-webAdd the eggs

shakshuka-in-pot-webThe end – scoop out and plate up.  Yum!

Share

Leave a Reply

Your email address will not be published. Required fields are marked *